Wednesday, August 12, 2009

edamame and corn salad

this is based on this recipe, which i found in self a while ago. i made my version using the ingredients we had on hand, which were mostly leftovers from other recipes. with some multigrain crackers, it makes a great light lunch on a hot day. because i am a bad food blogger and made this like 3 weeks ago without writing down what i did, this isn't really a recipe, just a list of ingredients.corn and edamame saladserves 1 as a main dish, 2 or 3 as a side *1 ear of corn *a handful of shelled edamame (3/4 cup, maybe?) *about 1 tablespoon of mayonnaise (i used cholesterol free because that's what we had. i don't like mayonnaise that much, but this salad needs a little to hold it together. if you like it, add more.) *lemon juice (sorry, i have absolutely no idea how much i added. to taste, i guess) *about 1/4 cup cilantro, chopped *salt and pepper *sriracha, or other hot sauce1. fill a large pot with water, heat over the stove, and add corn once water is boiling. cook for about 3-5 minutes, until corn is tender. remove from heat. 2. while corn is cooling, put the rest of the ingredients in a medium bowl and mix together.3. shell corn, add kernels to your salad, mix and season with salt and pepper to taste. top with sriracha, also to taste

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About Me

Rita and Lola (names have been changed to protect their identities) are twin girls living and going to college in nyc although they are originally from san francisco (represent the 415, yo!). they cook cheap, healthy(ish) food in a ridiculously tiny dorm kitchen, or sometimes in a bigger kitchen at home.
Rita likes art, old movies, 50s music and clothes, and hot rods.
Lola likes polaroid photos, public transportation, chai tea, and anything scottish, especially Ewan McGregor and bagpipes.